Introduction

Louisiana Remoulade Sauce is a tangy, flavorful condiment that pairs perfectly with seafood, sandwiches, or as a dipping sauce. This easy-to-make sauce combines bold Creole spices with creamy mayonnaise for a taste that’s both classic and vibrant.

The image shows a woman's hand dipping a small round, crispy, golden-brown fried nugget into a creamy, light beige sauce speckled with green herbs and red spices, all inside a small wooden bowl. Around the bowl, there are several golden potato chips scattered on a white marbled surface, with a lemon and blurred fried pieces in the background. The sauce has a smooth texture with visible herb pieces on top, and the fried nugget has a rough, crunchy surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup real mayonnaise
4 tablespoons whole grain mustard
2 tablespoons prepared horseradish
1 tablespoon ketchup
2 teaspoons lemon juice
2 teaspoons dried parsley
2 teaspoons dried snipped chives
2 teaspoons all-purpose Creole seasoning
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
½ teaspoon sugar (optional)

Instructions

Step 1: In a small bowl or large measuring cup, combine the mayonnaise, whole grain mustard, prepared horseradish, and ketchup.
Step 2: Add the lemon juice, dried parsley, dried chives, Creole seasoning, minced garlic, Worcestershire sauce, and sugar if using.
Step 3: Whisk all ingredients together until smooth and well blended.
Step 4: For best flavor, cover the sauce and refrigerate for 30 minutes to 1 hour before serving.

Tips & Variations

Use fresh herbs like parsley and chives for a brighter flavor instead of dried.
Adjust the amount of horseradish to make the sauce more or less spicy according to your taste.
Try adding a dash of hot sauce if you want an extra kick.
If you prefer a thinner consistency, stir in a little bit of water or lemon juice before serving.

Storage

Store the remoulade sauce in an airtight container in the refrigerator for up to 1 week. Stir well before serving. This sauce can be served cold or at room temperature.

How to Serve

A small wooden bowl filled with a creamy dip that has a light beige color, dotted with small green herbs and red spices, with a smooth but slightly chunky texture, and a silver spoon resting inside, coated with the dip. Surrounding the bowl are golden-brown crispy chips with a slightly uneven surface, and a bright yellow lemon in the background. Two small silver spoons lay on a blue and white striped cloth beneath the bowl. The scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, the sauce benefits from resting in the refrigerator for at least 30 minutes to allow the flavors to meld. It can be made up to a day ahead.

What dishes go well with Louisiana remoulade sauce?

This sauce is excellent with fried seafood, crab cakes, po’boys, grilled shrimp, or as a zesty dip for vegetables and fries.

Louisiana Remoulade Sauce Recipe

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★★★★★

4.6 from 81 reviews

Louisiana Remoulade Sauce is a zesty, creamy condiment perfect for adding a burst of flavor to seafood, sandwiches, and appetizers. Combining mayonnaise, whole grain mustard, horseradish, and classic Creole seasonings, this sauce brings a tangy, slightly spicy kick with minimal effort and cook time.

Author: Marco
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Approximately 1 cup 1x
Category: Sauce
Method: No-Cook
Cuisine: Louisiana Creole

Ingredients

Scale

Remoulade Sauce

⅔ cup real mayonnaise
4 tablespoons whole grain mustard
2 tablespoons prepared horseradish
1 tablespoon ketchup
2 teaspoons lemon juice
2 teaspoons dried parsley
2 teaspoons dried snipped chives
2 teaspoons all-purpose Creole seasoning
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
½ teaspoon sugar (optional)

Instructions

Combine Ingredients: In a small bowl or large measuring cup, whisk together the mayonnaise, whole grain mustard, prepared horseradish, ketchup, lemon juice, dried parsley, dried snipped chives, Creole seasoning, minced garlic, Worcestershire sauce, and optional sugar until smooth and well blended.
Chill and Develop Flavor: For the best taste, cover the sauce and refrigerate it for 30 minutes to 1 hour before serving. This resting time allows the flavors to meld and intensify.
Serve: Use the remoulade sauce as a flavorful dip or spread for seafood dishes, sandwiches, or appetizers immediately after chilling.

Notes

For a spicier version, increase the amount of prepared horseradish or add a dash of hot sauce.
The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Use whole grain mustard for texture and flavor depth; Dijon mustard can be substituted but will create a smoother sauce.
This sauce pairs exceptionally well with fried shrimp, crab cakes, or as a sandwich spread.

Keywords: Louisiana Remoulade Sauce, Creole sauce, mayonnaise sauce, seafood sauce, horseradish sauce, Creole seasoning, easy remoulade